Scrumptious Blueberry Cream Cheese Muffins Recipe

These Scrumptious Blueberry Cream Cheese Muffins are a delightful twist on a classic muffin recipe. With bursts of juicy blueberries and a rich, creamy cheesecake-like center, these muffins are perfect for breakfast, brunch, or a sweet snack. They are sure to impress with their delicious flavor and moist texture, making them a crowd-pleaser at any gathering.

Equipment:

• Muffin tin
• Paper liners or non-stick spray
• Mixing bowls
• Hand mixer or stand mixer
• Measuring cups and spoons
• Spatula
• Toothpick or cake tester

Ingredients:

For the Muffins:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted and cooled
• 1/2 cup milk (whole or 2%)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh or frozen blueberries

For the Cream Cheese Filling:

• 8 oz (225g) cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 375°F (190°C).
   • Line a muffin tin with paper liners or spray with non-stick spray.
2. Prepare the Cream Cheese Filling:
   • In a medium bowl, beat the softened cream cheese with 1/4 cup granulated sugar, egg yolk, and vanilla extract until smooth and creamy. Set aside.
3. Prepare the Muffin Batter:
   • In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt.
   • In another bowl, whisk together the melted butter, milk, eggs, and vanilla extract until well combined.
   • Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix; the batter should be slightly lumpy.
   • Gently fold in the blueberries using a spatula.
4. Assemble the Muffins:
   • Fill each muffin cup with a tablespoon of batter, making sure it covers the bottom.
   • Add about a teaspoon of the cream cheese filling to the center of each muffin cup, then top with more muffin batter until the cups are about 3/4 full.
   • If desired, sprinkle a little extra granulated sugar on top for a crunchy finish.
5. Bake:
   • Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.
   • Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
6. Serve:
   • Serve these Scrumptious Blueberry Cream Cheese Muffins warm or at room temperature. They pair wonderfully with a cup of coffee or tea.

Tips:

• Frozen Blueberries: If using frozen blueberries, do not thaw them. Toss them in a tablespoon of flour before adding to the batter to prevent them from sinking.
• Storage: Store these muffins in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 3 months.
• Variations: You can substitute blueberries with raspberries or mixed berries for a different flavor.

These Scrumptious Blueberry Cream Cheese Muffins are a deliciously indulgent treat that combines the freshness of blueberries with the creamy richness of a cheesecake filling. They’re easy to make, visually appealing, and absolutely delicious—perfect for any occasion

Scrumptious Blueberry Cream Cheese Muffins

These Scrumptious Blueberry Cream Cheese Muffins are a delightful twist on a classic muffin recipe. With bursts of juicy blueberries and a rich, creamy cheesecake-like center, these muffins are perfect for breakfast, brunch, or a sweet snack. They are sure to impress with their delicious flavor and moist texture, making them a crowd-pleaser at any gathering.

Print Recipe Pin Recipe

Equipment

• Muffin tin
• Paper liners or non-stick spray
• Mixing bowls
• Hand mixer or stand mixer
• Measuring cups and spoons
• Spatula
• Toothpick or cake tester

Ingredients

  

• For the Muffins:
• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar packed
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter melted and cooled
• 1/2 cup milk whole or 2%
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh or frozen blueberries
• For the Cream Cheese Filling:
• 8 oz 225g cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract

Instructions

 

• Preheat the Oven:
• Preheat your oven to 375°F (190°C).
• Line a muffin tin with paper liners or spray with non-stick spray.
• Prepare the Cream Cheese Filling:
• In a medium bowl, beat the softened cream cheese with 1/4 cup granulated sugar, egg yolk, and vanilla extract until smooth and creamy. Set aside.
• Prepare the Muffin Batter:
• In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt.
• In another bowl, whisk together the melted butter, milk, eggs, and vanilla extract until well combined.
• Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix; the batter should be slightly lumpy.
• Gently fold in the blueberries using a spatula.
• Assemble the Muffins:
• Fill each muffin cup with a tablespoon of batter, making sure it covers the bottom.
• Add about a teaspoon of the cream cheese filling to the center of each muffin cup, then top with more muffin batter until the cups are about 3/4 full.
• If desired, sprinkle a little extra granulated sugar on top for a crunchy finish.
• Bake:
• Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.
• Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve these Scrumptious Blueberry Cream Cheese Muffins warm or at room temperature. They pair wonderfully with a cup of coffee or tea.